Andrew Benin

Already in 3,000 stores across the U.S., Graza has momentum rarely seen in a notoriously crowded and challenging industry.

Graza Co-founder Andrew Benin

Kevin O'Connor

Raised in the Sierra Foothills, Kevin O’Connor developed a love for gathering, hunting, foraging and cooking at a young age. Starting in fine dining at the age of fourteen, he has over twelve years of experience in some of California’s best restaurants. No matter his venture, he strives to find a real connection to the food he cooks and the places it comes from. An avid forager and adventurist, he always prefers an open fire to a stove. He cooks from the heart, with respect for the ingredients, keeping his flavors simple, clean and damn delicious. Now as Cobram Estate’s Chef at Large, Kevin follows the harvest between California and Australia, cooking with super fresh olive oil.

Cobram Estate Chef at Large Kevin O'Connor

Rose Malindretos is the director of marketing for Oliviers &amp; Company (also known as O&amp;Co.) the worldwide purveyor of Mediterranean specialty foods. Rose spoke with Olive Oil Times publisher Curtis Cord about olive oil retailing in New York's Grand Central Station, where her team has just minutes to introduce shoppers to the tastes of high-quality olive oils.

O&Co. Marketing Director Rose Malindretos

Lucia Gamez

Just five years ago, a group of neighboring farmers in Sierra de Cazorla, Spain decided to work together and produce high-quality olive oil with respect for the environment.Since then, their Dehesa de La Sabina monovarietal Picual has garnered critical acclaim including, this year, the Best in Class Award at the 2017 New York International Olive Oil Competition.The members of La Olivilla are determined to do more than creating a world-class product, however. They are showing their community a better way to farm that restores nature's delicate balance and setting an example for a new generation.

Just five years ago, a group of neighboring farmers in Sierra de Cazorla, Spain decided to work together and produce high-quality olive oil with respect for the environment. Since then, their Dehesa de La Sabina monovarietal Picual has garnered critical acclaim including, this year, the Best in Class Award at the 2017 New York International Olive Oil Competition. The members of La Olivilla are determined to do more than creating a world-class product, however. They are showing their community a better way to farm that restores nature's delicate balance and setting an example for a new generation.

Award-Winning Producer Lucia Gamez

Fernando Herrera is the vice president of marketing for Deoleo, the world leader in sales of bottled olive oil. The Córdoba-based multinational recently underwent yet another restructuring amid years of losses and says it has a renewed focus on quality.Three of its limited-edition brands were recently awarded at the New York International Olive Oil Competition. NYIOOC president and Olive Oil Times publisher, Curtis Cord spoke with Herrera to see if the wins signaled a real commitment to delivering the quality consumers expect in extra virgin olive oils.

Fernando Herrera is the vice president of marketing for Deoleo, the world leader in sales of bottled olive oil. The Córdoba-based multinational recently underwent yet another restructuring amid years of losses and says it has a renewed focus on quality. Three of its limited-edition brands were recently awarded at the New York International Olive Oil Competition. NYIOOC president and Olive Oil Times publisher, Curtis Cord spoke with Herrera to see if the wins signaled a real commitment to delivering the quality consumers expect in extra virgin olive oils.

Deoleo Vice President Fernando Herrera

Karim Fitouri is a producer who wants to see Tunisia recognized as a place that makes great olive oils. He spoke with Curtis Cord after a week in New York developing his tasting skills at the Olive Oil Sommelier Certification Course at the International Culinary Center.

Tunisian Olive Oil Producer Karim Fitouri

Eryn Balch

Eryn Balch is the executive director of the North American Olive Oil Association, the trade group representing the largest olive oil importers. Balch’s office recently sued TV’s Dr. Oz for what it called “his false and careless words that have discouraged millions of people from using a product with scientifically demonstrated advantages.”

NAOOA Executive Vice President Eryn Balch

Viknesh Silvalingam

Viknesh Silvalingam, who goes by the pseudonym, S. Viknesh, is the producer and director of Cold Pressed, a 90-minute crime thriller centered around olive oil adulteration. The movie is currently in post-production and is expected to be released through streaming services later this year. Silvalingam spoke with Olive Oil Times publisher Curtis Cord.

'Cold Pressed' Director Viknesh Silvalingam

Rafael Marchetti

Rafael Marchetti produces olive oil for his family's company, Tecnoplanta which offers turnkey investment opportunities in Brazil's growing olive oil sector. He spoke with Olive Oil Times publisher, Curtis Cord about Brazil's economic situation, making quality olive oil and the unique challenges he faces amid a growing demand for quality foods.

Brazilian Olive Oil Producer Rafael Marchetti

Mario Rizzotti

Olive Oil Times publisher Curtis Cord speaks with Mario Rizzotti, a Chicago-based Italian culinary expert, brand ambassador and television personality. He most recently served a judge on the Food Network’s Iron Chef America.

Iron Chef America Judge Mario Rizzotti

Hosted by Olive Oil Times publisher Curtis Cord, featuring interviews with interesting people around the world sharing their views on the culture of olive oil and whatever else comes to mind.

Well designed podcast with prominent personalities from the olive oil industry. A must for anyone interested in the topic.

Fascinating world of olive oil

Nice to see a program in english by a trustworthy host exploring the world of olive oil.

Interesting interview about an important food

On Olive Oil with Curtis Cord

Paul Vossen

On the eve of his retirement after 36 years with the University of California, expert olive oil taster, international consultant and NYIOOC judge Paul Vossen spoke with Curtis Cord about olive oil production, tasting techniques and his work with farmers in every region of the olive-growing world.

International Consultant and Expert Taster Paul Vossen

Chad Sokol

Chad is the dry grocery commodity buyer for Costco Bay Area, working on increasing rotations and diversity of extra virgin olive oils from Spain, Greece, and California. He is part of Costco's national olive oil buying team, and works with the industry to educate members of the world's second-largest retailer about olive oil. In addition to large-scale national buy opportunities, Chad seeks out small, high-quality suppliers to increase item selection and diversity.Chad recently began serving as a retail representative to the California Organic Product Advisory Committee.

Chad is the dry grocery commodity buyer for Costco Bay Area, working on increasing rotations and diversity of extra virgin olive oils from Spain, Greece, and California. He is part of Costco's national olive oil buying team, and works with the industry to educate members of the world's second-largest retailer about olive oil. In addition to large-scale national buy opportunities, Chad seeks out small, high-quality suppliers to increase item selection and diversity. Chad recently began serving as a retail representative to the California Organic Product Advisory Committee.

Costco Buyer Chad Sokol

Steven Jenkins

The name Steve Jenkins is synonymous with guru, expert, and savant in the world of Mediterranean foodstuffs. For more than 30 years he introduced countless delicacies to New Yorkers (and subsequently the rest of the United States) by pioneering the importation of traditional and artisanal foods to the wildly successful Fairway Markets.

Master Merchant Steven Jenkins

Nancy Harmon Jenkins

Nancy Harmon Jenkins is a food writer and journalist with a passionate interest in Mediterranean cultures and cuisines, sustainable agriculture, and farm-to-market connections. She began writing about food in various parts of the Mediterranean in 1975, and has a long list of publications to her credit. Her latest book is: Virgin Territory: Exploring the World of Olive Oil.

Author Nancy Harmon Jenkins

Luigi Ponti

Record-breaking droughts, fruit flies that survive unusually mild winters to ravage in the spring, and pathogen outbreaks, like the one in Puglia that has claimed more than a million olive trees.It might seem like climate change could spell the end of the olive oil world, but not so fast, says Luigi Ponti, a research scientist at Italy’s  National Agency for New Technologies, Energy and Sustainable Economic Development. His research on the effect of warmer temperatures on the olive sector has been published in scientific journals and provides a valuable framework for continued studies on this important topic. And like so many complicated issues, when we ask, what will climate change mean to olive oil producers around the world? The short answer is: well, that depends.

Record-breaking droughts, fruit flies that survive unusually mild winters to ravage in the spring, and pathogen outbreaks, like the one in Puglia that has claimed more than a million olive trees. It might seem like climate change could spell the end of the olive oil world, but not so fast, says Luigi Ponti, a research scientist at Italy’s National Agency for New Technologies, Energy and Sustainable Economic Development. His research on the effect of warmer temperatures on the olive sector has been published in scientific journals and provides a valuable framework for continued studies on this important topic. And like so many complicated issues, when we ask, what will climate change mean to olive oil producers around the world? The short answer is: well, that depends.

Research Scientist Luigi Ponti

Alexandra Devarenne

Based in California, Alexandra Kicenik Devarenne is an international olive oil consultant and educator focusing on olive oil sensory education, communication, and quality improvement. She is cofounder of Extra Virgin Alliance (EVA), an international non-profit trade association with members in fourteen countries that is dedicated to promoting quality authentic extra virgin olive oil. Starting with research and outreach at UC Cooperative Extension, she has written on many aspects of olive oil for both popular and scholarly publications, and is the author of the pocket reference book Olive Oil: A Field Guide. She is a member of the American Oil Chemists’ Society expert committee on olive oil, and cooperates with AOCS and others in the USA and abroad on olive oil research projects. An official taste panel member since 2003, she has taught olive oil tasting classes at numerous venues, including international conferences, Olive Oil Sommeliers of Japan, California State Fair, Culinary Institute of America, LA County Fair and UC Davis. She serves as a judge and advisor for various California and international olive oil competitions and is chair of the Napa Valley Olive Oil Competition.

Based in California, Alexandra Kicenik Devarenne is an international olive oil consultant and educator focusing on olive oil sensory education, communication, and quality improvement. She is cofounder of Extra Virgin Alliance (EVA), an international non-profit trade association with members in fourteen countries that is dedicated to promoting quality authentic extra virgin olive oil. Starting with research and outreach at UC Cooperative Extension, she has written on many aspects of olive oil for both popular and scholarly publications, and is the author of the pocket reference book Olive Oil: A Field Guide. She is a member of the American Oil Chemists’ Society expert committee on olive oil, and cooperates with AOCS and others in the USA and abroad on olive oil research projects. An official taste panel member since 2003, she has taught olive oil tasting classes at numerous venues, including international conferences, Olive Oil Sommeliers of Japan, California State Fair, Culinary Institute of America, LA County Fair and UC Davis. She serves as a judge and advisor for various California and international olive oil competitions and is chair of the Napa Valley Olive Oil Competition.

Extra Virgin Alliance Co-Founder Alexandra Devarenne

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